Clams in a Green Sauce

Clams in a Green Sauce

Published on December 4, 2013 | In | By
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A dish from or Tapas Class in Mallorca. A classic dish and done very simply, just the way I like cooking things.

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Instructions

  1. Clean clams of debris, sand, etc. and rinse under could water. Do a good job now, if you don't, you can't blame this recipe it is all on you when you end up with sand in your mouth.
  2. Finely chop onion and mince the garlic. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, saute chopped onions, adding garlic and parsley.
  3. When onions are transparent, add the clams and the white wine reduce heat to medium low. When the clams open add the 2 spoons of flour and stir. Until you get a thick sauce. Adjust salt. NOTE: unless you want to taste flour in your clams...push the clams aside and add the flour to the liquid and wisk in; then stir back in clams to liquid.
  4. Finely chop parsley. Sprinkle parsley into pan. Stir mixture. If it is too thick, stir in water a bit at a time to thin. NOTE: remove any clams that don't open. That means they are bad and you don't want to eat bad seafood as it tends to give you lots of issues. You don't want to serve bad seafood to people now do you.

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